This recipe is easily adjustable to personal tastes. We recommend sampling as it steeps to find the right ratios of citrus tart, honey sweet and ginger heat.

Bring the mixture of ingredients to a boil to pasteurize the soda. We force CO2 into our kegs but Individuals making this at home can use brewers yeast to create carbonation the old fashioned way. Allow the mixture to cool to a safe temperature for the yeast and add it. Mix thoroughly and bottle. Let the bottles sit at room temperature for a day or two to carbonate the beverage. When sufficient carbonation has accumulated, refrigerate to stop the process. WARNING: over carbonation can occur and bottles can burst if not monitored. We recommend plastic bottles as they are easier to assess the level of carbonation. Also note that a very small amount of alcohol is created in the soda the old fashioned way.

An alternative home strategy could be to create a concentrated syrup with the ingredients and then add to seltzer water as needed.

Yeast: Recommend champagne or ale yeast. However, even bread yeast supposedly works. 1/8th tsp or so is sufficient. The packets for brewing yeasts (available from brew stores or web sites) generally make 5 gal.